Sunday, July 8, 2007

Sometimes the old time favorites are the best - after all, who doesnt like Spaghetti with Meatballs. I made my classic Bolognese sauce which uses two types of mushrooms for added flavour. I baked the meatballs separately while cooking the sauce and then once the sauce was almost ready, I chucked in the cooked meatballs to saok in the flavour.

Sautee onions and garlic together with Black Pepper, Oregano, Basil and Rosemary.Add in the beef and cook till well browned. Add in sliced mushrooms and cook till soft. Then add in the tomatoes and continue to cook, mixing well till tomatoes are soft. Add in can of stewed tomatoes, tomato paste and carrots. Cover pan and simmer. Season with salt and then add the capsicum and meatballs. Simmer for another 15 mins.

Saturday, July 7, 2007

Preheat oven to 200C. Lightly sautee garlic and onion and set aside. Slice crusts of bread then soak in the milk. Mash up with your fingers till it resembles a paste. Season meat with salt and pepper and then add in the onion, garlic, raisins and bread paste. Mix will. Pack meat mixture into a loaf pan and bake for about 40 mins or till done. Overturn onto a serving dish and let rest for about 10 mins before eating.

Preheat oven to 200C. Slice the Zuchinis in half widthwise and then lengthwise so you get 4 'boats' out of each zuchini. Scoop out the flesh from inside with a spoon and set aside. In a food processor, chop the oyster mushrooms finely. Remove crust from bread and process in food processor till you get fine crumbs.Sautee garlic and pepper. Add in pine nuts and fry till golden. Add in mushroom and flesh of zuchini and fry till cook. Season with salt, pepper and chilli flakes. Set aside.Heat a little oil in a skillet and toss in breadcrumbs. Fry till golden. Fill zuchini 'boats' with filling and top with breadcrumbs. Bake for about 20 mins or till zuchinis are soft. The stuffed zuchinis turned out to be a hit not only with my wife but the kids as well.

MethodSautee the onion, garlic, black pepper and oregano. Add in the mushrooms and cook till juices come out. Add tomatoes and continued cooking till tomatoes are mushy. Add in the chicken and simmer until chicken is cooked through. Pour in about 1 cup of water and mix in all the sauces. Cover and simmer for about 10 mins. Add in the capsicum. Season with salt.

I like my capsicum in this sauce rather tender so I let it cook until it is almost soft. If you prefer crunchier capsicum, then just add in in before serving.

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About Me

A 40 something Malaysian from Kuala Lumpur, I'm a self confessed foodie that loves to cook and bake - especially for my two kids and my wife!
Aside from cooking, I enjoy writing and have had a long, deep interest in photography.
This blog is my attempt at combining my love of food with my interest in writing and photography while making my kids and wife happy with my culinary creations and at the same time sharing a little bit of Malaysia with the rest of the world!